Moms Muffins Recipes

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MOM'S BAKED EGG MUFFINS



Mom's Baked Egg Muffins image

Easy breakfast...that is so yummy!!

Provided by JackRussellLover

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 6

Number Of Ingredients 8

6 slices bacon
1 ½ tablespoons butter, melted
1 ½ tablespoons maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper to taste
6 tablespoons heavy cream
6 tablespoons shredded Cheddar cheese, or as desired

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
  • Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
  • Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 17 g, Cholesterol 232.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 4.5 g

MOM'S MUFFINS



Mom's Muffins image

These muffins were always a special treat when I was a child. Now I have lots of muffin recipes, and I make one kind or another several times each week. But none are better than these...and for me, none come out of the oven with so many heartwarming memories attached!

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs, beaten
3/4 cup whole milk
1/4 cup vegetable oil

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix). , Spoon into greased muffin cups. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 146 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 348mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

BEST EVER MUFFINS



Best Ever Muffins image

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
  • Bake for 25 minutes, or until golden.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g

MOM'S MAGIC MUFFINS



Mom's Magic Muffins image

I found this Muffin recipe in a newspaper. It has lots of fiber, very good, freezes well, and is a great breakfast item. I used cupcake papers, only fill them 1/2 full. I bake them, then freeze them all, when I want a couple, I microware two for 30 sec. and they are thawed, warm and delicious. Try them, you won't be disappointed.

Provided by imosiman

Categories     Breakfast

Time 28m

Yield 48 Muffins

Number Of Ingredients 9

1 (14 ounce) box Raisin Bran cereal
5 cups flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 cups buttermilk
1 cup vegetable oil
4 eggs
1 1/2 cups dried cranberries

Steps:

  • Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
  • Combine buttermilk, oil and eggs in a separate bowl, whisk well.
  • Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
  • Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
  • Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.

Nutrition Facts : Calories 178, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.4, Sodium 304.6, Carbohydrate 30.1, Fiber 1.5, Sugar 16.3, Protein 3.3

MOM'S BRAN MUFFINS



Mom's Bran Muffins image

This recipe is at least 50 years old. Mom made these muffins for us, and I now make them for grandchildren. It uses basic ingredients such as molasses and wheat bran. It is a moist, light and tender muffin. I double this recipe.

Provided by cookalot 2

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1/4 cup butter
1/2 cup brown sugar
1/4 cup molasses
2 eggs (unbeaten)
3/4 cup milk
1 1/2 cups natural bran
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup raisins (optional) or 1/2 cup chopped dates (optional)

Steps:

  • Cream butter and sugar.
  • Add eggs and beat well.
  • Add molasses and bran and milk.
  • Mix well.
  • Add dry ingredients and stir just until blended inches.
  • Fill Lined muffin tins 2/3 full.
  • Bake 375 for 15-20 min.

Nutrition Facts : Calories 178, Fat 5.7, SaturatedFat 3.1, Cholesterol 47.5, Sodium 314.1, Carbohydrate 30.6, Fiber 2.5, Sugar 14, Protein 3.9

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